The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
160g green lentils(green lentils (100%))
- 4 tbsp red wine vinegar
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g sliced cavolo nero
- 4 carrot
- 4 garlic clove
- 30g Medjool dates (use half)
- 2 tbsp maple syrup
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 cauliflower
-
40g dried cranberries(cranberries, apple juice concentrate, sunflower oil)
Allergens
Contains:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 441Kcal |
| 477kJ | 1845kJ | |
| Fat | 4.6g | 18g |
| of which saturates | 0.6g | 2.5g |
| Carbohydrates | 15g | 59g |
| of which sugars | 7.7g | 30g |
| Protein | 4.0g | 15g |
| Salt | 0.49g | 1.9g |
| Fibre | 2.9g | 11g |
Vegan
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Braised Spiced Lentils with Roasted Cauliflower
Keep things simple and vegan with this hearty meal packed with warm spices. Simmer full-of-fibre lentils with baharat spice, sundried tomatoes and sweet dates. Stir in verdant green cavolo nero for veg. Finish with sweet and sour and pickled cranberries for a burst of flavour.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Remove the leaves and cut the cauliflower into small florets. Place on a lined baking tray and toss with half the baharat spice, 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Dice the carrots into 1cm cubes (peel optional). Finely chop or crush the garlic. Roughly chop half the dates. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the carrots and garlic and cook for 4 mins. Add the remaining baharat spice, sundried tomato paste and dates. Cook for 30 seconds, then add 300ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 5 mins.
- Add the cavolo nero and cooked lentils to the pan. Cook for a final 3-5 mins, until the cavolo nero has wilted and most of the liquid has evaporated. Season with sea salt. Add a splash of water if it gets too thick.
- Meanwhile, heat a small saucepan on high heat. Add the vinegar, maple syrup and cranberries and cook for 1 min, or until hot. Remove from the heat.
- Serve the lentils in bowls and top with the roasted cauliflower and pickled cranberries. Pour over the cranberries.
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